Thursday, March 07, 2013

Cauliflower & Tofu Tandoori

A few days ago, someone on facebook linked to a Cauliflower Tandoori recipe that looked really good. I don't even remember who it was that shared that link (was it you??). I've been having quite a little love affair with cauliflower recently, so it caught my eye, and I was determined to make it.

Verdict? Super yum and super spicy! I've never made anything like this before! I was excited to find that second recipe for chicken tandoori, because I just happened to have a bunch of the exact spices it asked for - which I had brought home from India on my last trip. This tandoori biz was mega-spicy, but just within my comfort range, which made it sort of thrilling. I'm not usually a raw onion gal, but I must say that the cool, crisp, fresh bite of the onions was a great compliment to the tandooris. Also, the fresh lime was essential - a great addition of tang to the overall experience.

I'm pretty much stoked on tandoori gobi now, and I can't wait to make it again sometime soon. Very minimal effort, not too long to prepare (I totally skipped the "marinate for 4 hours" part), and very yummy.

With you all the way on the cauliflower - it can do no wrong in my house. Cover it in a bit of nooch and bake it in the oven for a bit, and it's heavenly. I reckon tandoori tofu would be a similar wondrous match!

Yeah, I am actually considering an I Love Cauliflower post, because I really obsesssed with it right now. Roasted cauliflower in particular. How is it possible that something so simple can be transformed into magical glory so quickly??